Quick Hoppin John From A Western Girl Food

AUTHENTIC HOPPIN' JOHN RECIPE

Steps:

• Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
• Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
• Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
• Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
• Taste, then season with salt and pepper if needed.
• Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

HOPPIN JOHN

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
• Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
• Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

HOPPIN' JOHN

Steps:

• In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
• Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

SOUTHERN HOPPIN' JOHN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

HOPPIN JOHN

Steps:

• Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 3 cups water). Add a pinch of salt and the smoked turkey and bring to a boil. Reduce to a simmer and cook, covered, over medium heat until tender, about 2 hours.
• Melt the butter in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook, 1 minute more. Add the rice and stir until toasted, about 5 minutes.
• Add 3 cups of water and 1 cup of the cooking liquid from the peas, check for seasoning and bring to a boil. Reduce to a simmer and cook, covered, over medium-low heat until all the liquid is absorbed and the rice is tender and cooked through, about 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas. Cover and cook 10 minutes more. Transfer to a serving bowl and top with the scallions before serving.

QUICK HOPPIN' JOHN SOUP

Steps:

• Crumble sausage into a skillet over medium heat and cook until evenly brown.
• In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

QUICK HOPPIN' JOHN

Steps:

• Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender.
• Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.

EASY HOPPIN' JOHN

Steps:

• Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.